RU2733226C2 - Method for production of dagestani soft cheese with urbekch - Google Patents

Abstract

FIELD: food industry; dairy industry.

SUBSTANCE: method for production of Dagestani soft cheese envisages coagulation of fresh cow milk with fat content of 3.9–4.1 % by adding calcium chloride, thermophilic starter cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus and rennet at temperature 35–39 °C, clot cutting and kneading. Then cheese mass is placed into molds and held for 3–4 hours with check for drawing in 2 hours, with subsequent extraction from molds, cutting into small pieces, immersion in hot water for heating and kneading until homogeneous plastic mass. Plastic mass is stretched and added to it with filling from mixture of dark flax haricot with scavenger at ratio 1:3. Scared material is obtained by stretching cheese mass of young aged cheese by layer 1×1 m, cooling in water with temperature of 5–10 °C, cutting both for noodles and mixing with whipped cream at ratio of 2 liters of cream per 5 kg of noodles. After that, bags are formed and fastened, fast cooling in cold water or in 8–10 % brine with temperature of 8–10 °C for 10 minutes to 24 hours, until salt concentration in cheese is equal to 1.0 %.

EFFECT: method allows to reduce the technological cycle, increase nutritive value and antioxidant activity of cheese, produce cheese with sufficiently good organoleptic indices.

1 cl, 1 ex

Description

The proposed method relates to the dairy industry, namely to a method for the production of soft cheese.

Known methods for the production of soft cheese by fermenting pasteurized milk with whey, followed by molding the cheese, salting it and drying [1].

The closest in technical essence is a method for the production of soft cheese, including a two-stage coagulation of pasteurized whole milk by adding calcium chloride, a coagulant of sour whey and heating, forming cheese, salting and self-pressing, characterized in that the whole milk is used in a mixture with unseparated cheese whey with acidity 17 -50 T in a ratio from 1: 1 to 2: 8, calcium chloride is added in an amount of 0.1%, heated first to 70 ° C, and then to 95 ° C with an exposure of 20-30 minutes and sour protein-free whey, fermented Biobactone, or acidophilus bacillus, or Bulgarian bacillus to acidity 120-200 ° T in an amount of 8-12% of the original mass of the mixture [2].

The disadvantage of this method is the duration and complexity of the technological process, and insufficient nutritional value.

The purpose of the proposed production method is to reduce the technological cycle, increase the nutritional value and antioxidant activity of cheese by selecting the optimal ratio of soft cream and urbech.

Urbech is a traditional Dagestan product. It is made from various seeds, grinding them in a dried form until smooth. Due to the oil released from the grains, the product turns into a paste. Stone millstones are used for grinding.

Urbech is usually prepared from flax seeds, apricot kernels, various nuts, sesame seeds or hemp.

Urbech - refers to healthy food products, since it contains no dyes, preservatives, sugar, stabilizers and other or any flavoring additives that are unsafe for human health. Urbech is a 100% living product. Natural paste (pome or nut paste). This is a product in which the content of nutrients and vitamins is many times higher than all previously known values.

For the production of soft Dagestan cheese, we suggest using urbech from dark flax seeds, which contains a record amount of Omega 3 fatty acids, three times more than in fish oil.

Linen urbech is an excellent prevention of cardiovascular diseases and atherosclerosis. Very good for the liver. Cleans it and removes toxins. Good for the whole digestion, that is, the stomach and intestines. It is very useful to take urbech from flax for gastritis, stomach ulcers, since flax has enveloping properties. Also promotes weight loss. Normalizes weight and body fat. A lot of fiber and vitamins. Therefore, flour and flaxseed oil are very often used for health improvement.

Good for the health of hair, skin and nails. When using linen urbech, nails are very well strengthened. They stop flaking and breaking. Hair starts to shine. The skin is cleansed. There is a good anti-aging effect.

In the proposed soft cheese containing urbech, much more antioxidants were found, the amount of protein doubles and amounts to 32.7 g / 100 g of the product, the carbohydrate content increases 3 times - 6.5 g / 100 g of the product, the fat content increases to 43, 2 g / 100 g, mainly due to Omega 3 fatty acids.

Example. In fresh cow's milk, with a volume of 100 liters with a fat content of 3.9-4.1%, purified from impurities, 20 g of calcium chloride is added per 100 g of milk. A starter culture is prepared: 0.05-0.5 thermophilic starter cultures of Streptococcus thermophilus and Lactobacillus delbreuckii subsp. Bulgaricus is left at 35-39 ° C until the acidity rises by 0.02 degrees. Then stir for 10-20 minutes. The rennet is introduced at a temperature of 35-39 ° C. Based on 4 g of enzyme per 100 liters of milk.

The curd is cut into particles 1-1.5 cm in size. Then, for 5 minutes, it is kneaded to dry the curd, the curd mass is thrown into molds and left for 3-4 hours.

The first pull test is done after 2 hours. For this, part of the cheese mass is placed in hot water at a temperature of 80-85 ° C. With an active acidity pH-5.1-5.4, the cheese mass should be stretched up to 1 m in length. Then the cheese mass is removed from the mold, cut into smaller pieces, which are immersed in hot water so that the water completely covers them. The temperature in the mixer should be 80-85 ° C. Leave the cheese mass for some time to heat, then knead until the plastic mass is uniform.

Cheese shaping. I stretch the hot plastic mass to add the urbech filling, and the urbech is pre-mixed with stracatella (strings of young un aged cheese with cream) in a 2: 1 ratio. Then the urbech is carefully wrapped in the cheese mass, given the appropriate shape of the bags, the balls are fastened with special food threads. Cool quickly in cold water in 8-10% brine with a temperature of 8-10 ° C for 10 minutes to 24 hours, until the salt concentration in the cheese reaches 1.0%. The length of time in the saline solution depends entirely on the size of the cheese and on the salt concentration.

The finished cheese can be packed hermetically in polymer buckets, cups or glass jars to avoid mechanical damage.

We recommend storing the product at a temperature of 5-8 ° C for 5-10 days.

Soft Dagestan cheese with urbech in appearance resembles white bags filled with cream and urbech, has a thick consistency, pleasant taste and aroma characteristic of fresh cream and urbech, when cut, the filling has white and light brown layers, which give the product very aesthetic and appetite-stimulating properties ...

An essential distinguishing feature of the method of production of soft Dagestan cheese with urbech is that flaxseed urbech and stractella are added to the finished product in a ratio of 1: 3, this makes it possible to obtain a product with a very rich unique taste, high nutritional value and fairly good organoleptic characteristics.

This method of producing soft Dagestan cheese with urbech differs in that it contains urbech from flax seeds, which helps to normalize cholesterol, blood pressure, cleanse liver waste, prevent cardiovascular diseases and atherosclerosis.

Authors: Dzhambulatov Z.M., Dzhambulatova A.M., Isrigova T.A., Isrigova B.C., Isrigov S.S.

Bibliography

1. Collection of instructions for the production of soft rennet cheeses, technology of Adyghe cheeses. - M. 1980.

2. Khramtsov A.G., Suyunchev O.A., Lafisheva A.F. Method for the production of soft cheese. Patent for invention No. 2213465, publication date 10.02.2003. 2001113943/13.

Claims (1)

A method for the production of Dagestan soft cheese, which provides for curdling fresh cow's milk with a fat content of 3.9-4.1% by adding calcium chloride, thermophilic starter cultures of Streptococcus thermophilus and Lactobacillus delbreuckii subsp. Bulgaricus and rennet at a temperature of 35-39 ° C, cutting the clot, kneading, placing the curd mass in molds and holding for 3-4 hours with a pull test after 2 hours, removing from the molds, cutting into small pieces, immersion in hot water for heating, kneading until a homogeneous plastic mass, stretching, adding into a hot plastic stretched cheese mass of filling from a mixture of urbech from dark flax seeds with stracatella in a ratio of 1: 3, while strachetela is obtained by stretching the cheese mass of young aged cheese with a layer of 1 × 1 m, cooling it in water with a temperature of 5-10 ° С , cutting like into noodles and mixing with whipped cream in a ratio of 2 liters of cream to 5 kg of noodles, shaping and sc Reinforcement of bags, rapid cooling in cold water or in 8-10% brine with a temperature of 8-10 ° C for 10 minutes to 24 hours, until the salt concentration in the cheese reaches 1.0%.